Crabmeat Quesadillas
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A mexican take on crabmeat quesadillas, written step by step so it's easy to follow built around good seafood and pantry staples.
Ingredients
- 8 oz. fresh lump crabmeat, drained
- 1/2 c. diced sweet red pepper
- 1/3 c. chopped green onions
- 1/4 c. plus 1 Tbsp. nonfat sour cream
- 1 tsp. hot sauce
- 1/2 tsp. ground cumin
- 10 (8-inch) flour tortillas
- 1 1/4 c. (5 oz.) shredded Monterey Jack cheese
Method
Combine first 6 ingredients in a medium bowl; stir well.
Spoon crabmeat mixture evenly over 5 tortillas.
Spread to within 1/2-inch of edge.
Sprinkle evenly with cheese and top with remaining tortillas.
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